venison burgers

Venison Burgers

Share this post:Share on Facebook11Email this to someonePin on Pinterest912Share on StumbleUpon0Share on Google+2Tweet about this on TwitterShare on Yummly25Share on Reddit0Digg thisPrint this pageShare on Tumblr0

So you know how I mentioned we had 28 pounds of venison in our freezer? Well we are slowly making our way through it all! We had slow cooker chili, Mexican Lasagna, venison steak, and now I made venison burgers.

I’ve always read that you need to add fat to ground venison if you’re going to make burgers. But what is the point of adding fat to such a lean, flavorful meat? I decided to see if venison burgers would be good without adding extra fat to them.

venison burgers

And guess what? They were great without added fat! I added an egg to the ground venison mixture to help the burgers bind together, and everything came out great. The burgers weren’t dry or tough. So I am glad I didn’t listen to the internet.

These burgers are delicious with a slice of sharp cheddar cheese. Aldo ate his with a fried egg on top and oh my goodness that was delicious!

In this recipe, the burgers are first cooked in a cast-iron grill pan to brown them and get the awesome looking grill lines (don’t those lines make burgers look more delicious??), and then put in the oven on a baking sheet for 10 minutes to cook them to medium.

venison burgers

Venison Burgers

Makes: 6 burgers. Total time: 25-30 minutes.

  • 2 lbs ground venison
  • 1 egg
  • 1/3 cup Italian bread crumbs
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon dried oregano
  • 1 tablespoon olive oil (if not using a cast iron skillet)
  • Burger things – buns, lettuce, tomato, ketchup, mayo, cheese

1. Preheat oven to 375F. Spray a baking pan with non-stick spray.

2. Combine all the burger ingredients in a large bowl and mix together. Get your hands in there.

3. Form the burgers. Split the venison mixture in half. Then divide each half into 3 equal parts. Form each part into a burger that is the size of your bun.

4. Preheat your grill pan. If you are not using a well seasoned cast iron grill pan, brush the grill pan with half the olive oil as you are pre-heating.

5. Place 3 burgers on the pan and cook over medium-high heat for 5 minutes on each side, or until the burgers are nicely browned.

6. Place the burgers on the sprayed baking pan and transfer to the oven. Bake for about 10 minutes at 375F for medium burgers, or longer if you want them well done.

Keep an eye on the burgers and use a meat thermometer to check the internal temperature because cooking time will vary depending on how thick your burgers are.

7. Remove from the oven and let sit for 5 minutes before eating. Assemble your burger, and enjoy!

venison burgers

Kitchen stuff used for this recipe:

Have you ever had venison burgers? Did you like them? Or do you prefer beef?

More from Babaganosh -

Share this post:Share on Facebook11Email this to someonePin on Pinterest912Share on StumbleUpon0Share on Google+2Tweet about this on TwitterShare on Yummly25Share on Reddit0Digg thisPrint this pageShare on Tumblr0

6 thoughts on “Venison Burgers

  1. This recipe has been chosen to be part of our Burgers, Sliders, and Dogs Recipe Roundup – we hope you will help us spread the word by sharing, pinning, and tweeting! All links go directly to your recipes and we hope you get lots of traffic! Kelli and Holli at Yum Goggle
    Yum Girl recently posted…Burgers Sliders and Dogs Recipe RoundupMy Profile

  2. I made these venison sdilers & they were SOOO GOOD!! We are a family of 4, i doubled recipes & after we allgo ate, there were only 3 left!! Keep posting venison recipes, as we have freezer full of deer meat this year. Thanks!

Comments are closed.